Garlic purée for lamb
I used the pink striped variety of garlic. The cloves are large and the skins readily removed. Use the flat blade of a heavy knife to smash the cloves.
- Break the bulbs into cloves. Smash the cloves and pull off the skins.
- Place in a small saucepan and add the milk. Lightly cover then simmer on very low heat for 10 minutes, until the garlic is just soft. Add the olive oil, and season with salt and pepper.
- Using a stick blender, purée the mixture, until smooth. Add the lemon juice, if using. Great served with roast or grilled lamb.